SS 2 Catering Craft

Communication involves the exchange of messages or information between individuals or locations, utilizing various forms such as oral, written, or visual communication.   Significance of Communication in Commerce: Establishes connections among business professionals. Raises awareness of goods and services, leading to increased demand and sales. Facilitates the settlement of business debts through methods like mail […]

Coffee is derived from the roasted beans of the coffee tree and is cultivated and shipped from various regions, including South America, India, the Middle East, and the West Indies, such as Sumatra. Brazil holds the title of the world’s largest coffee producer, followed by Colombia in second place, the Ivory Coast in third, and

This is also known as a speciality menu. It can be a set-priced menu or individually priced menu or individually priced dish specializing in the food of a particular country, religion or a specialized food itself. The speciality could be ethnic, i.e. food on the menu could reflect Chinese, Indian, Igbo, Hausa, Yoruba, Greek, Africa

The term “Carte du jour” translates to “menu of the day.” This concept denotes a distinct menu provided to guests, separate from the regular menu offerings. It amalgamates elements from the à la carte, table d’hôte, and plat du jour menus, each item priced accordingly. This structure allows for individual pricing, as seen in the

Lunch Representing the primary meal of the day, lunch is typically consumed in the afternoon as the midday repast. It encompasses a broad range of options, such as plate du jour, carte du jour, continental menu, or local menu. The customary order involves the serving of soup or protein first.   Luncheon This midday meal

Breakfast serves as the initial and crucial meal of the day, breaking the overnight fast, and is imperative not to skip. It is advisable for breakfast to be light yet substantial, avoiding oily and heavy foods. The goal is for breakfast to provide sustenance until lunch. In hospitality settings like hotels, breakfast may be served

A menu is a compilation of dishes available for serving during a meal and is often used as a selling aid. Menu Types A LA CARTE (FROM THE CARD) A la carte refers to cooking dishes to order, with each item individually priced. Customers can choose from a variety of dishes at different prices to

Dining Selection Menu planning involves the proactive determination of food or dish types to be featured in a meal. This becomes essential when preparing and serving large quantities of food to individuals with diverse tastes and dietary needs. The purpose of menu planning is to meet the nutritional requirements of family members or guests.  

Origin of The Menu The menu, initially conceived as a selling aid, had its roots in banquets featuring two courses, each comprising a range of dishes numbering anywhere from 10 to 40. The first set, called “entrée,” was placed on the table before diners arrived, and once consumed, it was replaced by another set known